04 Mar. 2024Malo butter dried fruits mineral undertone - like dried fruit chocolate we shared from France
Ancestral Xarel-lo Joan Rubió Penedés, Catalonia Grape: 100% Xarel-lo Destemmed, maceration for 7 days, beginning of alcoholic fermentation with autochthonous yeasts in a stainless steel tank, final fermentation in the bottle 14 months in bottles with its fine lees White, Natural, Sparkling, Aromatic and fragrant
JUGOSA Winemaker: Jugo Vins - Charlie Prymaka Region: Spain/Mallorca Variety: 66% Syrah, 33% Moscatell Vintage: 2022 Style: Dry Rosé wine Organic vineyard in Consell. 19 days carbonic fermentation, foot crushed then pressed into inox. No fining and no filtering. This wine comes from a 6 year old the organically farmed plot of Sirah and Moscatell co-planted from the centre of the island; Consell. The winemaker stole the method of how to make this wine from the legend that is Evan Lewandiowski. Charlie the winemaker blast the grapes with CO2 morning and night for as long as it takes to get full carbonic finished. It is meant to be drunk cold and quick. Jugosa is the only wine he work with international varieties and although he love to make it and drink it - one will see how much longer these varieties will survive in Mallorca with Global Warming. “Jugosa” means “juicy” but is a word normally used to describe a ‘juicy’ bit of meat. Perfect cold and fresh before the lunch or dinner...during...and after.
ANTIDOTE 0% Alcohol Winemaker: Domaine des Grottes Region: Beaujolais - France Variety: Gamay juice and 15 herbs from his vineyard plus apple, ginger and lemon. Vintage: 2022 Style: Sparkling Rosé Delicious! Gamay juice mixed with local herbs, plus apple, ginger and lemon. You get a real hit of Rosemary coming through with this. Slightly sweet on the finish. Perfect for non-drinking days or for those who want the feeling of a wine, without Alcohol.
Desig Celler Mas Candi Spain, Catalonia, Penedes White 100% Xarel-lo Manual harvest, 24 hours cold skin maceration, alcoholic fermentation whit native yeasts in stainless steel tanks. White, traditional, fresh and crispy.
Faible macé bien travaillé, bonne longueur en bouche. Cépage local catalan, robe jaune ambrée Vin de table
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Essencial - Celler Cal Tiques - Joan Rubio
Restaurant
Essencial Joan Rubió Region: Penedés, Catalonia Varieties: 100% Xarel-lo White, natural, still, fresh and crispy Total destemming, 6-day maceration in stainless steel tanks, devatting, final alcoholic fermentation in 500-l barrels with native yeasts
7066 KM
Restaurant Estragon